news Sunday, June 28, 2015 - 05:30
    It was nine months ago. Tittu Thomas and Anoop Chandran, two engineers who had been running an IT firm for four years, bored of the engineering profession, decided to bring a change in their professional life.   Today, the result of this change can be seen in the Gandhinagar area of Erunakulam as a large number of people queue up outside the duo's shop. The surprise is however when one realizes that the entire wait is for a packet of chappathis.   The two new generation chappathi-makers and their beloved 'Chappathi Point' have created a buzz-of-sorts in Kochi through their unique ‘ready-to-cook’ chaopathi making firm.   “We thought we would do something different. Chappathi is a healthy dish, but a bit hard to prepare for many women, as it is time consuming. We identified a scope in the business and that is how it was born,” says Thomas.   Mostly appreciated by working women in the city, who are the main reason why all three outlets of the venture are always crowded, 'Chappathi Point' claims to be different from the other ready to eat packet chappathis that are sold in the market.   “Cheaper machines were available in the market, but we had to build a trust with no compromise on quality, so we assembled the machines. These machines are unique and you can't find them in the market,” Thomas said.   Each chappathi packet contains 10 pieces and costs Rs 45, which is considerably cheap in comparison to the other ready-to-eat flat breads that are available.   Though the chappathis are machine-made, there are about 12 staff members in the production unit to ensure quantity and quality.   “We check and recheck each piece before packing. The chappathi batter is prepared by our family members and we don’t allow staff to prepare the batter as the taste and quality should be constant,” Thomas adds.   Initially investing Rs 45 lakh in the venture, Chappathi Point now earns around a neat profit of about 9% per packet.  In September 2014, the company produced 1000 to 3000 chappathis per day. Since then, the production has tripled to 10,000 to 12,000 chapatis per day within a span of nine months.   “Earlier we had only six people running the place, including our family members in the unit. After production increased, the number of staff also doubled," says Tittu.   The duo also added that the initial days saw leftover packets at the end of the day but since the business picked up, not a single packet remains. “We make it a point to make fresh chapatis every day and not sell the leftovers from the previous day,” says Thomas while adding that they plan to open a production unit in Thiruvananthapuram soon.

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